I was talking with my friend about how fun it would be to make a dessert ravioli a few days ago, and decided I wanted to make some for her. However, she has a gluten allergy! Hence, how the idea for gluten-free dessert ravioli was created.
The ravioli are comprised of gluten-free chocolate pasta, filled with orange-mascarpone, melted chocolate chips, and raspberry jam. I finished the pasta with some confectioner's sugar sprinkled on top.
I tried to make up the simplest possible gluten free chocolate pasta recipe-- the only expensive ingredient was the xanthan gum, but I only needed a little bit so I know it will last me a long time.
Step 1: Gather Dough Ingredients
For pasta dough:
1/2 cup tapioca flour
1/2 cup cornstarch
3 Tbs potato starch
3/4 tsp salt
4 1/2 tsp xanthan gum
3 large eggs
2 Tbs vegetable oil
3 Tbs cocoa powder
Step 2: Make Dough
Mix dry ingredients together in a bowl. Make a well in the center-- add in eggs and oil. Scramble eggs with oil in the bowl, slowly incorporating more and more of the dry ingredients. Once mixed, knead the dough for a few minutes. Cover the dough with plastic wrap, and set it aside to rest while you make the filling.
Step 3: Gather Filling Ingredients
4 ounces mascarpone cheese
juice of half an orange
1 tsp orange zest
mini chocolate chips (or white chocolate would probably be good, too!)
Step 4: Prepare Filling
Mix mascarpone cheese with orange juice and zest in a bowl. Set aside. Have chocolate chips and raspberry jam ready.
Step 5: Roll Pasta Dough
Take about 1/4 of the pasta dough and knead it a bit into a smaller ball. Sprinkle with potato starch, and, using a rolling pin, roll out dough very thin. (1/8- 1/16 inch thick) Cut dough into any shapes you want! I went with rectangles.
Step 6: Add Ravioli Filling
First, add a small dollup of mascarpone into the center of the ravioli. Next, add a few chocolate chips on top. Last, spoon on a small amount of jam.
Step 7: Seal Ravioli
Around the clean edges of the ravioli, smear on a thin layer of water. Place top dough layer on top, and press seams together. Try to avoid trapping air into the ravioli to minimize the chance of it opening up while boiling.
Step 8: Boil Ravioli
Boil ravioli for about 3 minutes, or until the ravioli float to the top of the water.
Step 9: Plate and Serve!
I placed the cooked ravioli on a plate, sprinkled a bit of confectioner's sugar on top, and dug in! The cheese, raspberry jam, and chocolate all melted together in an amazing way. It was delicious, and I couldn't even taste that it was gluten free! Success.